4 slices turkey bacon, diced
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 med onion, diced
1 bag of frozen cauliflower, ground (see step 2)
2 tsp thyme
2 tbsp all-purpose flour
3 1/2 cups milk, or more, as needed
2 cans diced potatoes
1 cup diced ham
Kosher salt and freshly ground black pepper, to taste
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Grind cauliflower into itty bitty pieces using a food processor.
- Drizzle olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in cauliflower and thyme until heated through, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. If you want the chowder a little smoother, remove chowder from heat and blend using an immersion blender. Once the desired smoothness is achieved, place back on heat and stir in potatoes.
- Bring to a boil; reduce heat and simmer until soup heated all the way through, about 5 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, if desired.